Cultural Kitchen Catering

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

By rear door Repeat Violation

Basic – Clean equipment/utensils not stored at least 6 inches above the floor

Clean lids on floor by storage shelf, operator placed them on shelf Corrected On-Site

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

By drink station, operator moved it Corrected On-Site

Basic – Food stored on floor

Box with plantains, operator placed them on shelf Corrected On-Site Repeat Violation

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.n Fryer basket

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Gasket in reach in freezer and hood filters Repeat Violation

Basic – Single-service articles improperly stored

To go cups in drawer on floor Repeat Violation

Basic – Working containers of food removed from original container not identified by common name

White pounder in bulk container, mgr wrote flour Corrected On-Site Repeat Violation

High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands

Grabbed raw hamburger then changed gloves and grabbed bread, explained to her and she washed hands Corrected On-Site Warning

High Priority – Operating with an expired Division of Hotels and Restaurants license

Expired on 6/1/23 Admin Complaint

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Bag with cooked gyro in same container with bag of fish in reach in freezer by cook line, mgr rearranged Corrected On-Site Repeat Violation Admin Complaint

High Priority – Spray hose at dish sink lower than flood rim of sink

At triple sink

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream, raw shrimp, etc

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

48-50f cheese, coleslaw, raw shrimp, sour cream, cut cabbage, in prep cooler, stop sale, some timed, operator discarded them Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

109f fries under lamp, operator voluntary discarded them Corrected On-Site Warning

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Sauerkraut (not Sabres) opened on Wednesday, operator wrote date on Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

Hand sink by triple sink, operator placed some Corrected On-Site